Vegetarian Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 sheet puff pastry, thawed2/5 block of extra firm tofu1 tsp paprika1 tbsp minced garlic2 tsp worcestershire sauce2 tbsp low sodium chicken broth2 tbsp unsweetened soy milk1 package Bird's Eye Steamfresh Mixed Vegetables
Preheat oven to 400 degrees F. Spray 4 ramekins with non-stick spray and set aside.
Cook Bird's Eye vegetables according to instructions.
Cut tofu into small cubes and toss with paprika until coated. Add remaining veggies and remaining ingredients (except puff pastry) and mix until combined.
Evenly distribute the mixture into the ramekins. Cut puff pastry into quarters (4 squares) and top each ramekin with one square. Cut a few slits (be creative how they look!) into the top of each puff pastry. Brush some egg white on top of each puff pastry (this isn't shown in the nutrition info).
Bake at 400 degrees F for 10-15 minutes or until golden brown.
Makes 4 servings, one ramekin per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user KALORIE-KILLAH.
Cook Bird's Eye vegetables according to instructions.
Cut tofu into small cubes and toss with paprika until coated. Add remaining veggies and remaining ingredients (except puff pastry) and mix until combined.
Evenly distribute the mixture into the ramekins. Cut puff pastry into quarters (4 squares) and top each ramekin with one square. Cut a few slits (be creative how they look!) into the top of each puff pastry. Brush some egg white on top of each puff pastry (this isn't shown in the nutrition info).
Bake at 400 degrees F for 10-15 minutes or until golden brown.
Makes 4 servings, one ramekin per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user KALORIE-KILLAH.
Nutritional Info Amount Per Serving
- Calories: 159.3
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 79.9 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.7 g
- Protein: 8.5 g
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